Soups & Cold DishesEasy 35 min serves 4 Vegetarian-ok Vegan Gluten-free

Old-Vinegar Peanuts

Name: Old-Vinegar Peanuts
Total time: 35 min
Yield: 4 servings
Cuisine: Cold Dishes & Soups
Ingredients: raw unsalted peanuts, skin-on; Chinese black vinegar (Zhenjiang style); granulated sugar; peanut oil or neutral oil; scallions, finely sliced (green parts only)

老醋花生 · lǎo cù huā shēng

家庭快手版 · Home version: Family version uses gentle frying and double-marinade for balanced tang and crunch — no deep-fryer needed, just a wok or heavy skillet.

My aunt in Jinan always made this on summer evenings — she’d crack raw peanuts by hand while humming Shandong folk songs, then soak them in aged vinegar from her cellar. She said the trick was letting them rest overnight so the vinegar mellowed, not sharp.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Vegetarian

Ingredients

raw unsalted peanuts, skin-on带红衣生花生🛒 local200 g
Chinese black vinegar (Zhenjiang style)镇江香醋🏮 asian60 ml
granulated sugar白砂糖🛒 local30 g
peanut oil or neutral oil花生油或无味植物油🛒 local200 ml
scallions, finely sliced (green parts only)小葱绿段🛒 local30 g

raw unsalted peanuts, skin-on: Look for fresh, plump peanuts with intact skins; avoid pre-roasted or salted.

Chinese black vinegar (Zhenjiang style): Substitute: balsamic vinegar + ½ tsp molasses if unavailable (not authentic but functional).

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Instructions

1Rinse peanuts under cold water, then soak in room-temperature water for 2 hours. Drain well and pat completely dry with paper towels.
务必擦干！水汽会导致溅油。
🔍 Look for 2 小时 · 2 hours
Visual: 花生饱满湿润，表面哑光无水光。Peanuts look plump and moist but surface is matte, not glistening.
You know it's right when: 花生表皮无可见水珠。No visible droplets remain on peanut skins.
2Heat oil in a wok or heavy-bottomed skillet over medium heat. Test with one peanut — it should sizzle gently and rise slowly, not pop violently.
油温约140°C / 285°F。
🔍 Look for Medium heat 1–2 分钟 · 1–2 minutes
Visual: 油面微泛涟漪；一滴水入锅即跳并瞬蒸。Oil shimmers faintly; a drop of water dances and evaporates instantly.
You know it's right when: 单粒花生入锅3秒后平稳上浮。Single peanut rises steadily after 3 seconds.
3Add peanuts in a single layer. Fry gently, stirring constantly with a wooden spoon, until golden brown and fragrant — about 6–8 minutes. Transfer to a wire rack to cool completely.
全程中小火，防焦糊。
🔍 Look for Medium-low 6–8 分钟 · 6–8 minutes
Visual: 花生呈均匀浅琥珀色；红衣微卷。Peanuts turn uniform light amber; skins begin to curl slightly.
You know it's right when: 满屋坚果香；无深色焦斑。Fragrant nutty aroma fills kitchen; no dark spots appear.
4In a bowl, whisk together black vinegar, sugar, and 1 tsp cold water until sugar dissolves. Add cooled peanuts and toss gently. Marinate at room temperature for 30 minutes.
糖必须全化，否则腌不匀。
🔍 Look for 30 分钟 · 30 minutes
Visual: 汁液透亮无颗粒。Liquid is glossy and clear, no granules visible.
You know it's right when: 搅拌后无糖粒残留。Sugar crystals fully dissolved upon stirring.
5Drain excess liquid, then toss with scallion greens. Serve chilled or at cool room temperature.
现拌现吃，保持花生酥脆。
🔍 Look for 即刻 · immediately
Visual: 花生泛柔光；葱段翠绿挺括。Peanuts glisten lightly; scallions are vivid green and crisp.
You know it's right when: 碗底无醋汁积聚。No pooling liquid remains in bowl.

Tips

· Use raw, unblanched peanuts — roasted ones will burn.
· Never skip the drying step: residual water causes dangerous oil splatter.
· For best texture, serve within 2 hours — peanuts soften after longer marination.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

How do I make this vegetarian/vegan?

Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.

Source: HǎoWèi diet guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection